Day 287: Peas with Chili Lime Butter

Oh dear.

I'd already half written the post in my head, extolling the delicious simplicity of peas topped with the chili lime butter that was such a hit with a watercress sandwich.

But nope, nothin' special here. Sorry. I wish so too!

Hmm. Broccoli, perhaps?

ARF TUESDAYS For the record, this is A Veggie Venture's contribution to the gentle eat-right encouragement from Sweetnicks.

FROM THE ARCHIVES For green-pea favorites, see here in the Recipe Box.

Bookmark or print this recipe only
Hands-on time: 10 minutes for the chili lime butter, 2 minutes for the peas
Time to table: 20 minutes
Serves 4

1 pound frozen green peas, steamed (although I'm learning that I prefer to cook peas in boiling water so they can be liberally salted)

4 tablespoons unsalted butter, room temperature
1/2 a large jalepeno, minced fine
Zest and juice from a lime
Salt and pepper to taste (I skipped both)

Stir together the ingredients. Makes 4 tablespoons. Stir 1 tablespoon into the cooked peas, reserve the rest for broccoli or some other reasonable choice!

Chili-Lime Butter Only, Per Teaspoon: 34 Cal (97% from Fat, 1% from Protein, 2% from Carb); 0 g Protein; 4 g Tot Fat; 2 g Sat Fat; 0 g Carb; 0 g Fiber; NetCarb0; 2 mg Calcium; 0 mg Iron; 1 mg Sodium; 10 mg Cholesterol; Weight Watchers 1 point

1 tablespoon chili lime butter with 1 pound of peas, Per Serving: 113 Cal (25% from Fat, 20% from Protein, 54% from Carb); 6 g Protein; 3 g Tot Fat; 2 g Sat Fat; 16 g Carb; 5 g Fiber; NetCarb 11; 26 mg Calcium; 2 mg Iron; 127 mg Sodium; 8 mg Cholesterol; Weight Watchers 2 points

(c) Copyright 2006 Kitchen Parade
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.